Korean-Style Seared Tuna
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- Ready In:
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄8 teaspoon dried red pepper flakes
- 1⁄2 cup canned chicken broth or 1/2 cup homemade stock
- 4 tuna steaks, about 1 ",thick
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 2 tablespoons cooking oil
- 1 teaspoon sesame oil
- 1 green onion, including green top chopped
- 3 cloves garlic, minced
- In a small bowl, combine the soy sauce, sugar, red pepper flakes, and broth.
- In a small sauce pan, heat sesame oil.
- Stir in the green onion and garlic and cook, stirring, for about 1 minute.
- Add the soy sauce mixture; simmer until reduced to approximately 1/3 cup.
- Meanwhile, sprinkle the fish with the salt and black pepper.
- Heat the cooking oil in a large frying pan over moderately high heat.
- Add the tuna and cook until brown, about 3 minutes.
- Turn and cook the fish until done to your taste.
- (This is best with the tuna still very pink in the center.) When done, cut the tuna into slices and serve with the sauce.
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I thought this was an easy to prepare tuna and it tasted good. I agree with br2brown that if you use regular soy sauce, omit the 1/2 tsp of salt, as I too found it a bit too salty. This would make a good mid-week meal when you want something fast, with ingredients many people typically have on hand.
This was very good!Thank you SolightlyUK. Made the sauce as instructed and set it aside at room temp. Brushed tuna with sesame oil, coated one side with sesame seeds and seared over high heat for 1 minute (rare). Flipped and removed to platter. Plated over mixed greens with raspberry vinaigrette,couscous (made with chicken stock, grated zucchini and red pepper) and drizzled sauce over and around. Delish!! Thank you